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Steelhead Fillets Hot Smoked with side Sauces & Balsamic Mushrooms

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Since "Jackjumper101" has been on a seafood from Costco trip, i post this one for him... (and every one else too!) 





The steel head fillets (you could use salmon) from Costco were rinsed and patted dry and set out at room temperature for an hour to air dry a bit.  I then coated both sides (skin side too) with EVOO and seasoned lightly with a Cajun seasoning blend.

Cooked on Big(Red)Joe indirect on a well oiled grill grate at 275-300 degrees with a single pecan chunk for smoke.  Cook skin side down (no need to turn) to internal temp of 140-160 depending on your preference.   Probably an hour (or less) depending on the thickness and your actual cook temperature . Check often to not overcook.


At the higher temp (300) the skin, seeing radiant heat from the deflector will crisp up a bit.  Makes for great eating of the skin.


Let’s Eat



Seasoned and Ready to Smoke



On Big (Red) Joe



Smoking Done





The “white sauce” for plate use was a variation of an Ina Garten recipe. I  used dried dill and dried basil because it was on hand.





White Sauce:

·         1 cup good mayonnaise

·         1/4 cup sour cream

·         3/4 teaspoon white wine vinegar

·         12 fresh basil leaves

·         3/4 cup chopped fresh dill

·         1 1/2 tablespoons chopped scallions, (white and green parts)

·         1/4 teaspoon kosher salt

·         1/4 teaspoon freshly ground black pepper

·         3 teaspoons capers, drained


EDIT: Here is the link for the Ina Garten recipe and the details on making the sauce.  





The “dark sauce” for plate use was a variation of a marinade I often use on salmon


Dark Sauce:

·         Low Sodium Soy Sauce

·         Sesame Oil

·         Sweet Chili Garlic Paste

·         Ground Ginger

·         Honey

·         Brown Sugar

  • chopped scallions, (white and green parts)
  • Add a bit of water if needed to mellow the flavor a bit






I also fixed  cremini (Baby Bella) mushrooms in a very hot skillet using a bit of olive oi, finish with a good hit of balsamic vinegar, and reduce down. Add a pinch of kosher salt and ground pepper.








The “dark sauce” is quite  heavy in flavor so be cautious on the salmon.  The “dark sauce” was also very good on the mushrooms.  The “ white sauce” is a beautiful marriage with the fish.



Hope this gives you some ideas.

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Three words- WOW, WOW, WOW.  You did yourself and me proud.  Steelhead is one of my favorite fishes to cook and, IMO is far better tasting than farm raised salmon.  Excellent sauces, the mushrooms look delicious, and the plate looks beautiful.  :good: :good:

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I haven't done any fish on my CGK or my Vision, thanks for including the sauces this is going to be fun to try!


You can also use one on the following marinade ideas on salmon or steelhead (marinade fish for 2-4 hours) and direct grill the fish basting periodically with some reserved marinade.


Marinade #1 (mix to taste)

·         Soy Sauce

·         Sesame Oil

·         Vietnamese Fish Sauce

·         Maple Syrup

·         Vietnamese Sweet Garlic –Chili Sauce


Marinade #2 (mix to taste)

·         Soy Sauce

·         Sesame Oil

·         Vietnamese Fish Sauce

·         Brown Sugar (and optionally honey)

·         Sriracha

·         Ginger

·         Miso


I fix this quite often and the fish will develop a very nice flavor and glazing.  The sweet component balances well with the fish and other ingredients.  Just watch it on direct heat to not burn it or over cook it.  I like to put my fillets for this type cook in a clamp closed cooking basket to make turning over easier with less chance of tearing the fish or having it stick.  Oil or cooking spray the grilling basket well. 


I took a longer handle cooking basket and cut the handle down so it would go in Big(Red)Joe and let the lid shut.

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Three words- WOW, WOW, WOW.  You did yourself and me proud.  Steelhead is one of my favorite fishes to cook and, IMO is far better tasting than farm raised salmon.  Excellent sauces, the mushrooms look delicious, and the plate looks beautiful.  :good: :good:


Thanks Jack...  You are welcome.  Looking forward to seeing your version.

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Not sure I can top that.  I'm really intrigued by the dark sauce.  That I want to try.  Great post, great photos.  Thanks.



My son was talking with me just now and observed that as a table sauce, the dark sauce might benefit by being cut a bit with a splash of water or even a splash of mirin to reduce the intensity a little.  

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